Preheat oven to 350 F. Grease 4 custard baking cups or a 9 X 9-inch square baking pan.
In a food processor, place applesauce, rinsed chickpeas & eggs; blend until almost smooth, scraping down sides as needed. Place in a large bowl.
In another bowl, whisk together remaining ingredients. Add dry ingredients to wet mixture & stir to combine. Pour into baking dishes & bake for about 50 minutes OR until it tests done with an inserted toothpick.
To make raspberry sauce: In a small saucepan, combine cornstarch, sugar & salt. Add water & raspberries; cook until clear & bubbling. Remove from heat & add margarine & lemon juice & zest. Cool & serve over chickpea flan.
Recipe Notes
In place of one of the eggs I used 1 Tbsp ground flax seed plus 3 Tbsp water.